Veggie Stuffed Peppers

Smartpoints value per serving
Total Time
52 min
8 min
44 min
While red bell peppers are a bit more expensive than their green counterparts, they contain about 10 times more vitamin A, plus their flavor is milder and sweeter.


sweet red pepper(s)

4 medium, halved and seeded

uncooked onion(s)

1 medium, chopped

garlic clove(s)

2 medium clove(s), minced

canned diced tomatoes

14½ oz

frozen corn kernels

5 oz, thawed

chili powder

½ tsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground

long grain cooked brown rice

1 cup(s)


  1. Preheat the oven to 375°F. In a large pot of boiling water, cook the bell peppers until tender, about 4 minutes, then drain.
  2. To prepare the filling, spray a large nonstick skillet with olive oil nonstick spray and set over medium heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Stir in the tomatoes, corn, chili powder, salt, and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes. Stir in the rice.
  3. Stuff the filling into each bell-pepper half. Place the stuffed peppers in a shallow 2-quart casserole. Cover with foil and bake until heated through, 20–25 minutes. Yields 2 bell-pepper halves per serving.


Choose round, evenly shaped peppers that are all about the same size.

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